TRIPLE-CHOCOLATE CAKE
We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
- In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
- In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE CHOCOLATE ROLL CAKE
A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well. Make sure to really chill your fillings before whipping--overnight would be best--or they won't fluff up properly. This takes some time and patience to make--so plan ahead when making this cake! Serve with additional whipped cream, if desired.
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 7h15m
Yield 10
Number Of Ingredients 17
Steps:
- Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
- Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.
- Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.
- Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
- Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
- Pour batter into the prepared pan and gently spread evenly.
- Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
- While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
- Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.
- While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
- Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
- Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 48 g, Cholesterol 191.6 mg, Fat 45 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 27.1 g, Sodium 234.2 mg, Sugar 27.7 g
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
"HAVE MERCY!" TRIPLE CHOCOLATE CAKE
When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.
Provided by Fuller House
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
- Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
- Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
- Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
- To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g
CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE
This recipe was given to my Husband from our friend, who got it from her friend Clare. He had to beg for it! It is without a doubt the richest, most decadent and delicious cake I have ever tried. Kiss your low fat diet goodbye. It's easy to make and will impress any chocolate lover :)
Provided by Leslie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a very large bowl stir together cake mix and pudding mix.
- Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
- Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
- Prepare a large bundt pan by greasing all the sides and then dusting with flour.
- Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
- Baking times can vary with this recipe for some reason, so do keep an eye on it!
Nutrition Facts : Calories 7190.2, Fat 479.6, SaturatedFat 256.9, Cholesterol 1734.5, Sodium 8038, Carbohydrate 662.9, Fiber 26.7, Sugar 444, Protein 100.7
TRIPLE CHOCOLATE CAKE
A friend in France gave me this recipe. It doesn't use any rising agent. The finished cake is rich, dense, moist and delicious.
Provided by Renata the Banana
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees Celsius.
- Grease and line a large cake tin (round or square) with parchment paper. Set aside.
- Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
- In a bowl, beat together the eggs, sugar and vanilla.
- Whisk the egg mixture into the cooled chocolate mixture.
- Then add the chopped white chocolate, flour and salt.
- Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.
Nutrition Facts : Calories 775.2, Fat 48.2, SaturatedFat 29.3, Cholesterol 159.8, Sodium 288.9, Carbohydrate 84.8, Fiber 5, Sugar 59, Protein 11
More about "triple chocolate cake recipes"
TRIPLE CHOCOLATE CAKE | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Cake And CupcakesServings 16
RECIPE FOR DECADENT AND EASY TRIPLE CHOCOLATE CAKE
From thespruceeats.com
4.8/5 (33)Total Time 1 hrCategory Dessert, CakeCalories 699 per serving
RECIPE: TRIPLE CHOCOLATE CAKE | DUNCAN HINES CANADA®
From duncanhines.ca
TRIPLE CHOCOLATE CAKE RECIPE (REFINED SUGAR FREE, ULTRA MOIST)
From naturallysweetkitchen.com
PERFECT TRIPLE LAYER CHOCOLATE CAKE - BAKED AMBROSIA
From bakedambrosia.com
ULTIMATE TRIPLE CHOCOLATE CAKE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
EASY TRIPLE CHOCOLATE BUNDT CAKE - THERESCIPES.INFO
From therecipes.info
TRIPLE CHOCOLATE CAKE - THE STATEN ISLAND FAMILY
From thestatenislandfamily.com
EASY TRIPLE CHOCOLATE CAKE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
EASY TRIPLE CHOCOLATE CAKE - I ADORE RECIPES
From iadorerecipes.com
TRIPLE CHOCOLATE CAKE RECIPE | TESCO REAL FOOD
From realfood.tesco.com
BAREFOOT CONTESSA | TRIPLE CHOCOLATE LOAF CAKES | RECIPES
From barefootcontessa.com
TRIPLE CHOCOLATE GANACHE CAKE: A SECRET BAKERY RECIPE
From amycakesbakes.com
TRIPLE CHOCOLATE CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TRIPLE CHOCOLATE CAKE - HOMEMADE DESSERT RECIPE
From thecreativebite.com
TRIPLE CHOCOLATE CAKE • THE CRUMBY KITCHEN
From thecrumbykitchen.com
TRIPLE CHOCOLATE COOKIE CAKE | THE BEST COOKIE CAKE RECIPE
From lifeloveandsugar.com
TRIPLE LAYER CHOCOLATE CAKE RECIPE | GOODTO
From goodto.com
TRIPLE CHOCOLATE CAKE - WITH THE WOODRUFFS
From withthewoodruffs.com
TRIPLE CHOCOLATE CAKE RECIPE | TOMMY BAHAMA
From tommybahama.com
10 BEST CHOCOLATE CAKE MIX DESSERTS RECIPES | YUMMLY
From yummly.com
TRIPLE CHOCOLATE RECIPES - TRIPLE CHOCOLATE DESSERTS - DELISH
From delish.com
TRIPLE CHOCOLATE DRIP CAKE - THE FLOURED TABLE
From theflouredtable.com
TRIPLE CHOCOLATE LOAF CAKE - ONCE UPON A CHEF
From onceuponachef.com
TRIPLE-CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
MOIST TRIPLE CHOCOLATE CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
THE MOST EPIC TRIPLE CHOCOLATE CAKE - THE LOOPY WHISK
From theloopywhisk.com
TRIPLE CHOCOLATE CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CHOCOLATE BUNDT CAKE {USING CAKE MIX!} - THE SEASONED MOM
From theseasonedmom.com
THE BEST TRIPLE CHOCOLATE CAKE - BAKE, EAT, SMILE & REPEAT
From bakeeatsmilerepeat.com
TRIPLE CHOCOLATE COOKIE CAKE - DESIGN EAT REPEAT
From designeatrepeat.com
THE BEST TRIPLE CHOCOLATE LAYER CAKE - AVERIE COOKS
From averiecooks.com
EASY TRIPLE CHOCOLATE BUNDT CAKE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
TRIPLE CHOCOLATE TORTE | RECIPES
From hersheyland.com
TRIPLE CHOCOLATE CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
EASY TRIPLE CHOCOLATE CAKE WITH CHOCOLATE DRIP - FLOURING KITCHEN
From flouringkitchen.com
TRIPLE CHOCOLATE BUNDT CAKE - AVERIE COOKS
From averiecooks.com
TRIPLE CHOCOLATE LAYER CAKE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
THE BEST TRIPLE CHOCOLATE BUNDT CAKE RECIPE (EASY)
From sixsistersstuff.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #dinner-party #holiday-event #cakes #chocolate #valentines-day #4-hours-or-less
You'll also love
Related Search